Vegetable and Tofu Stir-fry

Tuesday, October 18, 2016 1 comments
Yummy, lip smacking, healthy vegetable stir fry. Its very quick to make and ideal to pack for office and school lunch. 

- Makes a complete satisfying meal along with a small bowl of steamed (jasmine/ basmati) rice.
- Can also be had with plain cooked noodles.
- Tastes excellent also with Indian roti and dal. 

2 cups cut vegetables 
(thick julienne slices of carrot, capsicum, snow peas)
(big chunks of cauliflower, broccoli, zucchini, baby corn)

Few tofu cubes
2 ts oil (to shallow fry)

1 tbs olive oil
2 garlic cloves (finely chopped or thinly sliced)
1/2 ts vinegar
1 ts soy sauce
1/2 ts cornflour (mixed in 2 ts water)
1 ts pepper powder
Salt as needed

1 ts chilli sauce
1/2 ts oyster sauce
1 ts sesame oil


(Optional step: Before stir-fry, you can steam vegetables until half cooked)

Add few ts of oil in a non-stick pan. Once oil is hot add tofu pieces and let them fry undisturbed on one side for 2 minutes. Gently flip them over and fry the other side undisturbed for 2 more minutes. 

Heat a iron wok or kadai on high flame. Add oil and chopped garlic. Fry for few seconds. Next add the chopped vegetables and give a good stir to coat all vegetables with garlic oil. Stir fry continuously for 3 - 5 minutes until well fried. Add vinegar, pepper powder, soy sauce, chilli sauce and oyster sauce. Stir fry again for 2 more minutes. Next add fried tofu and cornflour water. Adjust salt as needed. Cook for 2 more minutes. Finally add a drizzle of sesame oil for added flavour. 


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